4 servings
Ingredients:
1 pkg coleslaw mix
1 tsp sesame oil
2 tbsp ginger root
1/2 cup red onion, chopped
1/2 cup green onion, sliced and divided
1 pound ground chicken breast
3 tbsp soy sauce, divided
3 tbsp rice wine vinegar
1/2 cup edamame, shelled
2 cups cauliflower, riced
Directions:
Microwave your packaged coleslaw for 30 seconds and let cool. Using a kitchen towel, squeeze the liquid out and set aside.
Heat a sprayed large nonstick skillet on medium. Add the sesame oil, ginger, red onion and green onion (minus 1 tbsp). Cook until soft, 2 minutes.
Add the ground chicken and cook, breaking apart with a wooden spoon. Cook until the chicken is almost heated through, 5 minutes.
Add the cabbage, 1 tbsp soy sauce and edamame to the skillet and cook until the edamame is heated through, 2 minutes.
Make the sauce by combining 2 tbsp soy sauce, 3 tbsp rice vinegar and 1 tbsp sliced green onions.
Assemble the bowls by adding 1/2 cup rice and 1/4 of the chicken mixture. Top with a heaping tablespoon of sauce and a sprinkle of sesame seeds.
Comments